Menthya Matvadi Palya Recipe – Madhwa Brahmin Style Methi-Chana Dal Sabzi
Description:
Menthya Matvadi Palya, a Madhwa Brahmin Style preparation, is a wholesome side dish made with fenugreek leaves (methi) and Bengal gram dal (chana dal). The dish incorporates a unique ground masala that is steamed and then combined with sautéed methi leaves, resulting in a flavorful and nutrient-dense preparation. Packed with protein from chana dal and iron from methi leaves, this diabetic-friendly recipe is a perfect addition to a vegetarian high-protein diet. It pairs wonderfully with tawa paratha, Karnataka Special Huli Tovve, and steamed rice, making it an ideal accompaniment for lunch or dinner.
Ingredients
| Ingredient |
Quantity |
| Methi Leaves (Fenugreek Leaves) |
50 grams |
| Oil |
1 tablespoon |
| Mustard seeds (Rai/ Kadugu) |
1 teaspoon |
| Curry leaves |
1 sprig |
| Dry Red Chillies |
2 pieces |
| Salt |
To taste |
For the Ground Masala:
| Ingredient |
Quantity |
| Chana Dal (Bengal Gram Dal) |
½ cup (soaked for 2 hours) |
| Fresh Coconut (grated) |
½ cup |
| Dry Red Chillies |
6 pieces |
| Coriander Seeds (Dhania) |
1 teaspoon |
| Curry Leaves |
Few leaves |
| Cumin Seeds (Jeera) |
1 teaspoon |
| Turmeric Powder (Haldi) |
¼ teaspoon |
| Asafoetida (Hing) |
¼ teaspoon |
Preparation Time and Cooking Time
| Preparation Time |
Cooking Time |
Total Time |
| 120 minutes |
15 minutes |
135 minutes |
Nutritional Information (Per Serving)
| Nutrient |
Amount |
| Calories |
190 kcal |
| Protein |
8 g |
| Carbohydrates |
22 g |
| Fat |
7 g |
| Fiber |
6 g |
| Iron |
2.5 mg |
| Calcium |
50 mg |
Instructions
| Step |
Instruction |
| 1 |
Soak Chana Dal: Drain the water from the soaked chana dal. Prepare all the ingredients listed under the “To Grind” section. Grind them into a coarse paste using very little water. |
| 2 |
Steam the Masala: Steam the ground masala for about 10 minutes on high heat using idli molds or a steamer. Ensure the masala is cooked and holds together when pressed. |
| 3 |
Prepare the Methi Leaves: Wash the methi leaves thoroughly and chop them finely. Set them aside. |
| 4 |
Temper the Spices: In a kadai or heavy-bottomed pan, heat oil and add mustard seeds. Allow the seeds to splutter. Add dry red chilies and curry leaves, roasting them for a few seconds until fragrant. |
| 5 |
Cook the Methi Leaves: Add the finely chopped methi leaves to the pan, sprinkle a pinch of salt, and sauté until the leaves wilt down and are cooked. |
| 6 |
Combine Ingredients: Once the methi leaves are cooked, crumble the steamed chana dal mixture and add it to the kadai. Stir well to combine all the ingredients. |
| 7 |
Final Cooking: Lower the heat and cook for 3–5 minutes, stirring occasionally to ensure everything is mixed evenly. Adjust the salt to taste. |
| 8 |
Serve: Turn off the heat and serve the Menthya Matvadi Palya hot alongside tawa paratha, Karnataka Special Huli Tovve, and steamed rice for a delightful meal. |
Cooking Tips
- Ensure that the methi leaves are fresh and tender for the best flavor.
- Steaming the masala before mixing ensures the texture and taste of the dish remain authentic.
- Adjust the number of red chilies according to your spice preference.
This Madhwa Brahmin delicacy brings together tradition and nutrition, making it an ideal recipe for those looking to enjoy a taste of Karnataka’s culinary heritage. Enjoy this wholesome dish with your loved ones!
